chili-taco zucchini soup

Name: Chili-Taco Zucchini Soup
Prep time: 15 min
Cook time: 40 min
Yield: 10
Cuisine: Southern
Ingredients: 3-4 can(s) (14 1/2 oz. each) vegetable broth*; 2 can(s) (14 1/2 oz. each) stewed tomatoes; 2 can(s) (15 oz. each) tomato sauce; 1 large onion, chopped; 2 stalk(s) celery, chopped; 1 package(s) (1.25 oz.) mild taco seasoning mix or spicy, if that is your choice; 1 can(s) (15 1/2 oz.) mild chili beans in sauce, undrained or more spicy ones, if you prefer; 1/2-1 can(s) mild green chilies or spicy if preferred (optional) freeze any leftover chilies; 1-2 medium zucchini, halved lengthwise & sliced; 1 medium yellow squash, halved lengthwise & sliced; 1 cup(s) fresh white corn, like silver queen or white frozen or canned corn; substitute yellow corn, if can't find white; 1/4 teaspoon(s) garlic powder; - salt and pepper to taste (optional); - hot sauce to taste (optional); ## TO MAKE NON-VEGETARIAN; 2 cup(s) cooked chicken or turkey; - *change broth to chicken or turkey broth, if preferred

(2 RATINGS)

31 Pinches 2 Photos

Sharon Colyer

Louisville, KY

Updated on Jul 29, 2013

I found a soup recipe in a Pampered Chef cookbook that had zucchini & yellow squash in it. So, wanted to list it, but I've decided to change some things, more to my liking. It is a vegetarian recipe. But, cooked meat can be added, at the end, as I mention below.

Rate

prep time 15 Min

cook time 40 Min

method Stove Top

yield 10-12 serving(s)

Ingredients

3-4 cans (14 1/2 oz. each) vegetable broth*
2 cans (14 1/2 oz. each) stewed tomatoes
2 cans (15 oz. each) tomato sauce
1 large onion, chopped
2 stalks celery, chopped
1 package (1.25 oz.) mild taco seasoning mix or spicy, if that is your choice
1 can (15 1/2 oz.) mild chili beans in sauce, undrained or more spicy ones, if you prefer
1/2-1 can mild green chilies or spicy if preferred (optional) freeze any leftover chilies
1-2 medium zucchini, halved lengthwise & sliced
1 medium yellow squash, halved lengthwise & sliced
1 cup fresh white corn, like silver queen or white frozen or canned corn; substitute yellow corn, if can't find white
1/4 teaspoon garlic powder
- salt and pepper to taste (optional)
- hot sauce to taste (optional)
TO MAKE NON-VEGETARIAN
2 cups cooked chicken or turkey
- *change broth to chicken or turkey broth, if preferred

How To Make chili-taco zucchini soup

Step 1

In a 5 qt. or larger Dutch oven, combine 1st 6 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Stir, occasionally.

Step 2

Add beans, zucchini, yellow squash, corn, and chilies, if using. Simmer, 10 minutes longer, add garlic powder & stir. Then, test veggies for tenderness. If they need more cooking, continue, until vegetables are tender. Add, salt, pepper, and/or hot sauce, to taste. Makes 10-12 servings. *If adding cooked chicken, add when adding last vegetables.
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